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Tripple chocolate Bundt Cake

Source of Recipe

Adapted from - The Diabetic Newsletter - e-mail
Exchanges
Yield: 16 Servings

- 1 package (18.25 ounces) reduced-fat devil's food cake mix
- 1 cup fat-free sour cream
- 1/3 cup fat-free milk
- 1/4 cup margarine, room temperature
- 1 teaspoon vanilla
- egg substitute equivanent to 1 egg
- 1 egg
- 1 package (3.9 ounces) sugar-free chocolate fudge pudding mix
- 1-2 ounces white baking chocolate, melted

Mix all ingredients, except white chocolate, in large bowl on low speed until blended. Mix on medium speed 2 minutes.

Pour batter into greased and floured 12-cup fluted cake or tube pan. Bake at 350 degrees F. until toothpick inserted in center comes out clean, about 45 minutes. Cool on wire rack 10 minutes;remove from pan and cool completely.

Using small spoon or pastry bag, drizzle chocolate over top of cake.

Per Serving (1/16 of cake):Calories: 189, Fat: 4.5 g, Cholesterol: 12 g, Sodium: 418 mg, Protein: 3.8 g, Carbohydrate: 33 g ++++ Exchanges: 2 Bread, 1 Fat